Show Subscription Form




Scallops with Linguine Recipe
Scallops with Linguine Recipe photo by Taste of Home

Scallops with Linguine Recipe

Publisher Photo
A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. —Paula Jones, Brooksville, Florida
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 2 ounces uncooked linguine
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 2 tablespoons white wine or additional chicken broth
  • 1-1/2 teaspoons butter
  • 1 garlic clove, minced
  • 3/4 cup sliced fresh mushrooms
  • 2 green onions, sliced
  • 1/4 cup grated carrot
  • 1/2 pound bay scallops
  • 1-1/2 teaspoons minced fresh parsley
  • Lemon wedges, optional

Nutritional Facts

1/2 cup scallop mixture with 1/2 cup linguine equals 281 calories, 5 g fat (2 g saturated fat), 47 mg cholesterol, 709 mg sodium, 32 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Directions

  1. Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
  2. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve scallops with linguine and, if desired, lemon wedges. Yield: 2 servings.
Originally published as Scallops with Linguine in Light & Tasty June/July 2001, p48

Nutritional Facts

1/2 cup scallop mixture with 1/2 cup linguine equals 281 calories, 5 g fat (2 g saturated fat), 47 mg cholesterol, 709 mg sodium, 32 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Scallops with Linguine

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 13, 2009

Presents beautifully but the sauce is too thin and the scallops a bit overpowering for our taste. Will try it again though. Very easy to make.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT